Grilled Burritos

8/4/2025

Prep Time: 20 Min
Cook Time: 30 - 35 MIn

Yields: 2 Burritos

What You Need

2 x Large Burrito Wraps
215g Old EL Paso Mexican Rice
528ml Mexican Pinto Beans
2/3 C + Old Cheddar, shredded (more to taste)
1 Large Russet Potato + EVOO, 1 Tsp. Tex-Mex Seasoning, 1 Tsp. Kashmiri Chili, Himalayan Salt)
2 Jalapeno Peppers, sliced in to rings
1/2 small Red Onion, diced
Fresh Cilantro
1 Head Romaine, thinly sliced, washed & dried
Herdez Guacamole Salsa (sub green salsa)
Taco Bell Fire Sauce (sub your fave hot sauce)

Preheat your oven to 425 F
Chop the russet in to approximately 3/4" cubes and add them to a small mixing bowl. Drizzle in enough EVOO to coat your taters followed by the Tex-Mex & Kashmiri. Toss until coated nicely in the spices and transfer your taters to a parchment lined baking sheet in a single layer. Season liberally with salt.
Bake 25 + minutes, flipping at the half way point until tender inside and nice and crisp outside.
In the meantime, empty your Mexican pintos in to a small covered pot set to medium low. Keep warm until assembly.
Prepare the Mexican rice according to the package directions but add several dashes of your fire sauce for an extra kick. This should take roughly the same amount of time as your taters.

ASSEMBLY - Get your burrito wraps on to your work surface. Start by scooping a generous amount of rice in the center of the burritos followed by a scoop or two of your Mexican beans. Divide your crispy taters between both burritos. Next, your cheese, a good drizzle of the green salsa & hot sauce, and then some sliced jalapenos and diced onions. Top with a good handful of shredded lettuce and fresh cilantro. Fold the sides of the burrito in and fold the part closest to you over the filling, gently tucking the filling in to the fold. Roll until sealed up.
Preheat a grill pan set to just below medium and spray with cooking spray. Grill your burritos fold side down until golden and crisp, flip, and continue until the other side is gorgeously golden. Carefully remove them to your cutting board and let them cool a couple of minutes.
Slice in half, serve, and ENJOY!
Refrigerate any remaining rice / beans in an airtight container in the fridge for 4 days.